Cranberry Crunch Salad

C r a n b er r y Crunch Salad

Ingredients 1 envelope unflavored gelatin 1½ cups cold water, divided 4 cups fresh or frozen cranberries 1½ cups sugar 1½ cups dry red wine or cranberry juice 1 (6 oz.) pkg. lemon gelatin 1½ cups diced celery ¾ cup chopped walnuts 1 cup sour cream ¾ cup mayonnaise Celery leaves

Directions 1. Soften unflavored gelatin in ½ cup water; set aside. 2. In a Chef Series Saucepan, combine cranberries, sugar and wine or cranberry juice; heat to boiling, stirring occasionally. Reduce heat and simmer 5 minutes, stirring frequently. Remove from heat. 3. Add lemon gelatin and softened unflavored gelatin; stir until dissolved. Stir in remaining water. Chill until mixture is partially set. Fold in celery and walnuts. Pour into Jel-Ring Mold*; cover and chill until set. 4. Meanwhile, combine sour cream and mayonnaise; refrigerate until ready to serve. To serve, unmold gelatin and top each serving with dollop of dressing. Garnish with celery leaves.

C r e a m s i c l e

Jello Mold

Ingredients 2 cups boiling water 2 packages (3 oz.) orange gelatin ½ quart vanilla ice cream, softened ¾ cup orange juice 1 (11 oz.) can mandarin oranges, drained Orange slices, optional

Directions 1. Add boiling water to gelatin; stir 2 minutes to completely dissolve.

Stir in ice cream and orange juice until blended. Refrigerate until partially set. 2. Fold in oranges. Pour into Jel-Ring Mold* coated with cooking spray. Refrigerate overnight or until firm. Unmold onto a serving plate. If desired, serve with orange slices